Squash Lasagna With Homemade Ricotta
Struggle Meals - "Cheesin'"
25
Prep Time (Minutes)
90
Cook Time (Minutes)
Ingredients
Squash Lasagna With Homemade Ricotta
- 1 (2-pound) kabocha (buttercup) squash
- 1 box lasagna
- 2 cups homemade ricotta, divided
- Salt and pepper
- 1 cup frozen spinach, thawed and excess water squeezed out
- 2 1/2 cups shredded mozzarella, divided
Bechamel
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cups milk
Steps
Squash Lasagna With Homemade Ricotta
- Preheat the oven to 400 degrees.
- Cut the squash in half and scoop out the seeds.
- Place cut side down on a baking sheet and bake 45 minutes, until very soft. Allow to cool, then scoop out.
- In two separate bowls, add 1 cup of ricotta.
- In one bowl, add the squash and mash to combine.
- In the other bowl of ricotta, add spinach, salt and 1/2 cup mozzarella and stir to combine.
- Boil a large pot of salted water and cook the lasagna noodles for 7 to 8 minutes, until al dente. Stir the noodles occasionally to keep them from sticking together.
- Drain the noodles in a colander and then lay them flat on a baking sheet so they don’t stick together in a clump.
- To assemble: Add a ladleful of bechamel onto the bottom of a 9 by 13 glass baking dish. Top with noodles to cover, and then the ricotta squash mixture. Pour 1/2 cup more sauce over the top and then add more noodles to cover. Next spread the ricotta spinach mixture and then 1/2 cup more sauce. Top that with noodles. Spread the remaining sauce over the top and then the remaining 2 cups of cheese.
- Cover with foil and bake for 30 minutes, remove foil and bake another 15 minutes.
Bechamel
- Heat a saucepan over medium heat.
- Add the butter and allow to melt.
- Stir in the flour and continue cooking for 2 minutes, while stirring.
- Whisk in the milk a little at a time and bring to a simmer.
- Cook for 10 minutes, stirring frequently. Season with salt and pepper.